{"id":1663,"date":"2014-04-04T09:59:21","date_gmt":"2014-04-04T07:59:21","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/sorrente-sfusato-et-chinotto\/"},"modified":"2014-04-04T09:59:21","modified_gmt":"2014-04-04T07:59:21","slug":"sorrente-sfusato-et-chinotto","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/sorrente-sfusato-et-chinotto\/","title":{"rendered":"Sorrente, Sfusato et Chinotto"},"content":{"rendered":"

D\u00e9j\u00e0 Johann Wolfgang von Goethe d\u00e9crivait l’Italie comme le pays o\u00f9 fleurissent les citrons<\/em>. Les agrumes jouent un r\u00f4le important dans l’agriculture italienne. Ils sont utilis\u00e9s pour produire du jus rafra\u00eechissant, faire des confitures et pr\u00e9parer des limonades et du limoncello.<\/p>\n

Orange Chinotto<\/h2>\n

Le jus de l’orange Chinotto est un composant essentiel de l’Aperitivo Chinotto et du Campari. L’orange Chinotto appartient \u00e0 l’esp\u00e8ce citrus<\/em> et porte le nom latin Citrus myrtifolia<\/em>, car ses feuilles ressemblent \u00e0 celles de l’arbre myrte. Les petits arbres portant \u00e9galement de petits fruits sont cultiv\u00e9s en Italie dans les r\u00e9gions de Ligurie, Toscane, Sicile et Calabre. Le nom fait r\u00e9f\u00e9rence \u00e0 leur origine suppos\u00e9e de Chine. En raison de leur compacit\u00e9, les orangers de la vari\u00e9t\u00e9 Chinotto sont \u00e9galement appr\u00e9ci\u00e9s comme plantes en pot.<\/p>\n

\"Sorrento<\/a>
Sorrento Sfusato Chinotto<\/figcaption><\/figure>\n

Citron Sfusato<\/h2>\n

Le citron Sfusato, \u00e9galement appel\u00e9 citron d’Amalfi (italien Limone Costa d’Amalfi<\/em> and Sfusato Amalfitano<\/em>), est cultiv\u00e9 sur la c\u00f4te Amalfitaine dans la r\u00e9gion italienne de Campanie. Ils sont particuli\u00e8rement grands et d’un jaune plut\u00f4t p\u00e2le. Leur chair est tr\u00e8s juteuse et ils contiennent peu de p\u00e9pins. Gr\u00e2ce \u00e0 leur \u00e9paisse peau, ils se conservent bien. Ils sont cultiv\u00e9s sous des pergolas les prot\u00e9geant du gel et de la gr\u00eale.
\nOn utilise les citrons Sfusato riches en jus pour la fabrication de Limoncello et de limonades, par exemple la Gazzosa de Lurisia.<\/p>\n

Citron de Sorrento \u2013 Limone di Sorrento<\/h2>\n

Le citron de Sorrento ou Limone di Sorrento IGP est cultiv\u00e9 en Campanie, sur la p\u00e9ninsule de Sorrente et \u00e0 Capri. Le citron est aussi appel\u00e9 Limone di Massa<\/em> ou Cultivar Massese<\/em> d’apr\u00e8s la ville de Massa situ\u00e9e sur la p\u00e9ninsule. En raison de leur forme ovale, ils sont appel\u00e9s en Italie Ovale di Sorrento<\/em>. Les fruits de taille moyenne p\u00e8sent arriv\u00e9s \u00e0 maturit\u00e9 pas moins de 85 g, ont un jus tr\u00e8s acide contrairement au citron d’Amalfi et sont riches en vitamine C. La peau du citron de Sorrento est d’\u00e9paisseur moyenne et contient de nombreuses huiles essentielles.
\nLe Limone di Massa est utilis\u00e9 pour toutes les parties d’un menu.
\nCe qui est particulier \u00e0 cette vari\u00e9t\u00e9 de citron, c’est sa culture sous des pagliarelle<\/em> (pergolas), des nattes de paille prot\u00e9geant les arbres du froid et ralentissant la maturation.
\nL’utilisation la plus reconnue pour les citrons de Sorrento est le Limoncello<\/a>, la liqueur rafra\u00eechissante et fruit\u00e9e.<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Johann Wolfgang von Goethe c\u00e9l\u00e9brait d\u00e9j\u00e0 l’Italie comme le pays des citrons en fleurs. Le jus de l’orange Chinotto, cultiv\u00e9e en Ligurie, Toscane, Sicile et Calabre, est essentiel dans l’Aperitivo Chinotto et le Campari. Les citrons Sfusato de la c\u00f4te Amalfitaine, \u00e0 la chair juteuse et \u00e0 la peau \u00e9paisse, sont utilis\u00e9s pour le Limoncello et les limonades, tandis que les citrons de Sorrente, riches en vitamine C et en huiles essentielles, sont int\u00e9gr\u00e9s dans chaque plat d’un menu et sp\u00e9cialement cultiv\u00e9s sous des pergolas pour une maturation retard\u00e9e.<\/p>\n","protected":false},"author":2,"featured_media":1662,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1663","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"\nSorrente, Sfusato et Chinotto - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/sorrente-sfusato-et-chinotto\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sorrente, Sfusato et Chinotto - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Johann Wolfgang von Goethe c\u00e9l\u00e9brait d\u00e9j\u00e0 l'Italie comme le pays des citrons en fleurs. Le jus de l'orange Chinotto, cultiv\u00e9e en Ligurie, Toscane, Sicile et Calabre, est essentiel dans l'Aperitivo Chinotto et le Campari. Les citrons Sfusato de la c\u00f4te Amalfitaine, \u00e0 la chair juteuse et \u00e0 la peau \u00e9paisse, sont utilis\u00e9s pour le Limoncello et les limonades, tandis que les citrons de Sorrente, riches en vitamine C et en huiles essentielles, sont int\u00e9gr\u00e9s dans chaque plat d'un menu et sp\u00e9cialement cultiv\u00e9s sous des pergolas pour une maturation retard\u00e9e.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/sorrente-sfusato-et-chinotto\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2014-04-04T07:59:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/vorschaubild-zitronen-orang.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"425\" \/>\n\t<meta property=\"og:image:height\" content=\"425\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/sorrente-sfusato-et-chinotto\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/sorrente-sfusato-et-chinotto\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Sorrente, Sfusato et Chinotto\",\"datePublished\":\"2014-04-04T07:59:21+00:00\",\"dateModified\":\"2014-04-04T07:59:21+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/sorrente-sfusato-et-chinotto\/\"},\"wordCount\":445,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Ingr\u00e9dients d\u2019origine\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/sorrente-sfusato-et-chinotto\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/sorrente-sfusato-et-chinotto\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/sorrente-sfusato-et-chinotto\/\",\"name\":\"Sorrente, Sfusato et Chinotto - 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